JPWO2011148651A1 - Iron adsorption and / or absorbent using alcohol-treated yeast - Google Patents

Abstract

To provide an iron adsorption and / or absorbent that can be applied to the removal of iron in the production of beverages such as fruit juice and alcoholic beverages, and to use the iron adsorption and / or absorbent to produce fruit juice beverages and alcoholic beverages In the production process, etc., for the purpose of providing a method for effectively removing iron from a production raw material solution, the yeast adsorbed and / or absorbent containing yeast treated with alcohol as an active ingredient is used. Solve the problem. In addition, the present invention includes a method of removing the iron content in the solution by using the iron adsorption and / or absorbent and contacting the iron adsorption and / or absorbent with a solution containing iron. This method is applied to the production of fruit juices, alcoholic beverages, etc., and does not affect the original taste of the product, and further removes iron that adversely affects the product by a cost-effective method. Make it possible.

Description

  The present invention is an iron adsorption and / or absorption agent comprising yeast treated with alcohol as an active ingredient, and a production process in beverages such as alcoholic beverages and fruit juices using the iron adsorption and / or absorption agent. The present invention relates to a method for removing iron from beverage production solutions such as alcohol-containing beverages and fruit juice beverages.

  While iron is an important mineral in the living body, when it is present in beverages, many substances are oxidized by the oxidizing power of iron ions.For example, in fruit juice beverages, flavor stability is reduced and appearance quality is reduced. It is known to cause a decrease. In sake brewing, such as sake brewing, it is known that ferrichromes produced by Aspergillus oryzae chelate iron and color the sake (Japan Brewing Association Publishing, “Revised Sake” Introduction ”, p. 174). In other words, if iron is present in brewing water or sake, a large amount of koji-derived deferlifericin is present in the sake, and the brewing water and raw materials contain iron because it has a strong chelating power with iron. It reacts immediately to ferriclysin, the causative agent of coloring, and degrades the quality of sake. Therefore, in the case of brewing water, it is important to make it 0.1 ppm or less, and it is particularly important to make it as low as possible in sake.

  In addition, divalent iron ions contained in wine are known to generate a raw odor by reacting with lipid peroxide in fish and shellfish. The higher the iron content in wine, the more dried scallops, etc. It has become clear from the results of sensory evaluation and chemical analysis that it becomes easy to feel the raw odor when eaten with seafood (T. TAMURA et al., J. Agric. Food Chem., Vol.57 , p. 8550-8556, 2009). Therefore, especially in the production of alcoholic beverages, it has been desired to remove iron ions such as brewing water and iron in brewing materials. In order to avoid a decrease in the amount of iron, it is desired to remove iron from the beverage production solution.

  In order to remove iron ions from industrial water, industrial wastewater, and other wastewater, industrially, the treated water should be treated with chloric acid such as hypochlorous acid, chlorous acid, chloric acid, perchloric acid or the like. In this method, a divalent iron in water to be treated is converted into a trivalent iron to be insolubilized and removed by treatment with a water-soluble salt or an oxidizing agent such as hydrogen peroxide or ozone. However, these methods cannot be directly applied to the treatment of iron in production solutions such as water and raw material solutions in the production of beverages and liquors.

  Regarding the removal of iron in manufacturing solutions such as water and raw material solutions in the production of beverages and alcoholic beverages, for example, there have been many research reports on iron removal methods in brewing water, and some have been put into practical use. Since iron in brewing water is generally present in the form of iron bicarbonate, there are various removal methods for iron bicarbonate. This method includes an ion exchange resin usage method, a chlorination method, and an air exposure method, and various other methods have been put into practical use depending on the existence form of iron. However, there is a problem that none of them has selectivity and it is not possible to remove only necessary minerals and only iron. In addition, for iron in sake, a method for removing iron using a chelate resin is known, but a method for removing a small amount of iron has not been established, and for other water such as soft drinks. There is a restriction that only iron cannot be removed selectively.

  Recently, a method for selectively removing iron ions contained in drinking water, brewing water, or sake using transferrin has been disclosed (Japanese Patent Laid-Open No. 9-37760). This method uses ovotransferrin present in egg white and lactotransferrin in milk alone or in combination with low-deferriferricin low-producing koji, so that iron ions contained in drinking water, brewing water, or sake Are selectively removed, and other metal ions (K, Na, Ca, Mg, Mn ions) are not affected, and only iron ions are reduced below the detection limit. This method is adapted to the selective removal of iron ions contained in drinking water, brewing water, or sake, but with the addition of protein, the taste and quality of the sake produced. Issues remain in terms of impact and cost.

  Therefore, it is applicable to the removal of iron in the production of beverages and alcoholic beverages, and does not affect the taste of the manufactured product. Development is desired.

JP-A-9-37760

Published by Japan Brewing Association, “Introduction to Revised Sake”, 174 pages T. TAMURA et al., J. Agric. Food Chem., Vol.57, p.8550-8556,2009

  The problem of the present invention is that it can be applied to the removal of iron in the production of beverages such as fruit juices, alcoholic beverages, etc., and does not affect the taste etc. of the manufactured products. Providing an adsorbent and / or absorbent, and using the iron adsorbent and / or absorbent, in beverages such as fruit juice drinks, production processes such as alcoholic beverages, etc. An object of the present invention is to provide a method for effectively removing iron from a production solution.

  In order to solve the above-mentioned problems, the present inventor made an eager search for an iron adsorption and / or absorbent that is a natural material and can be effectively applied to the removal of iron in the production of beverages and alcoholic beverages. It was found that the yeast (yeast cell) treated with the above has a remarkable iron adsorption and / or absorption action, and the present invention has been completed. Here, in the present invention, the treatment of yeast with alcohol comprises contact treatment of the yeast with alcohol having a concentration of 5 to 100 v / v%. Further, in the present invention, it was found that yeast obtained by immobilizing yeast with an alcohol having a concentration of 20 to 100 v / v% has a particularly remarkable iron adsorption and / or absorption action, and has led to the present invention. . Here, “immobilization with alcohol” in the present invention is an immobilization method mainly used for microscopic observation of microorganisms and mammalian cells, and the mechanism of action is mainly “dehydration and protein denaturation”. It consists of processing. By this immobilization treatment, the cells are denatured and the permeability of the cell membrane is increased. For example, in a living cell, an intracellular organelle or the like can be easily dyed by adding a fluorescent reagent or the like that does not permeate into the inside. become able to.

  That is, the present invention comprises an iron adsorption and / or absorbent containing yeast treated with alcohol as an active ingredient. In the present invention, examples of the alcohol-treated yeast that is an active ingredient of the iron adsorption and / or absorbent include yeast cells treated with an alcohol having a concentration of 5 to 100 v / v%. In the alcohol treatment of yeast, it is desirable that a low concentration (5 to 20 v / v%) alcohol treatment is performed using a yeast strain sensitive to ethanol and a treatment time of about 3 days to 1 week. The alcohol treatment in the present invention does not prevent other treatments from being added for the purpose of sterilization treatment or the like. For example, alkali treatment, heat treatment, or enzyme (actinomycetes-producing enzymes, basidiomycetes-producing enzymes, etc.) may be added before or after alcohol treatment or during alcohol treatment. That is, if alcohol treatment is substantially added in the production process of alcoholic beverages such as beer and wine, the iron adsorption and / or absorption agent shown in the present invention can be used even if the yeast strain treated in the production process is dried and used. Shows the same effect. Also, some beer products have an alcohol content of 5% or less, for example, there are products with about 2.5%, but longer alcohol soaking time, that is, beer and yeast containing alcohol during production By contacting for a long time, it is possible to show the same effect as the iron adsorption and / or absorbent shown in the present invention.

  Further, the present invention uses the iron adsorption and / or absorption agent of the present invention, contacts the iron adsorption and / or absorption agent with a solution containing iron, and adsorbs and / or absorbs iron in the solution. And a method of removing iron in the solution. Examples of the solution containing iron include liquor production solutions in the liquor production process. Examples of the liquor production solution include a sake or wine production solution. Moreover, the juice drink manufacturing solution in a juice drink manufacturing process can be mentioned as a target which applies the removal method of the iron content in the solution using the iron adsorption of this invention and / or an absorber.

  In the method for removing iron in the solution of the present invention, the contact treatment between the liquor production solution or fruit juice production solution and the iron adsorption and / or absorbent, and the adsorption and / or removal of the absorbent that adsorbed and / or absorbed iron. In order to carry out, the liquor production solution or fruit juice production solution and the iron adsorption and / or absorbent contact treatment, and the adsorption and / or removal of the absorbent adsorbed and / or absorbed the iron content, the liquor production process or fruit juice It is carried out at the same time in the filtration step in the beverage production process, or after the contact treatment between the alcoholic beverage production solution or fruit juice production solution and the iron adsorption and / or absorbent, the adsorption and / or removal of the absorbent that adsorbed and / or absorbed iron. It can be performed by providing a process. In the present invention, the iron adsorption and / or absorbent is contact-treated with the iron-containing solution, and the adsorption and / or absorbent removal process in which the iron content in the solution is adsorbed and / or absorbed is performed by centrifugation or ultrafiltration. Separation means usually used for removing yeast cells, such as filtration, can be used.

  In the method for removing iron in the solution of the present invention, contact treatment between the iron in the solution and the alcohol-treated yeast that is the active ingredient of the adsorption and / or absorption agent, and separation of yeast cells that have adsorbed and / or absorbed the iron, and In order to carry out removal efficiently, the yeast treated with alcohol can be prepared and used in a form immobilized on an insolubilized carrier. That is, an iron adsorption and / or absorption agent having a shape in which yeast is fixed to an insolubilizing carrier is contact-treated with a solution containing iron to adsorb and / or absorb iron in the solution, and the adsorption and / or absorption agent. Can be carried out by a method of removing

  In the method for removing iron in the solution of the present invention, contact treatment between the iron in the solution and the alcohol-treated yeast that is the active ingredient of the adsorption and / or absorption agent, and separation of yeast cells that have adsorbed and / or absorbed the iron, and In order to perform removal efficiently, yeast treated with alcohol can be prepared and used as a filter aid. In other words, yeast is used alone as a filter aid or in combination with diatomaceous earth or the like, and is contacted with a solution containing iron to adsorb and / or absorb iron in the solution and remove the filter aid. be able to.

  The iron adsorption and / or absorbent of the present invention can be applied to the removal of iron in the production of beverages such as fruit juice drinks and alcoholic beverages. Therefore, in the present invention, using the iron adsorption and / or absorbent, in the production process of beverages such as fruit juices, alcoholic beverages, etc., it is effective from the water containing iron and the production solution of the raw material solution. It is possible to remove iron.

  That is, the present invention specifically relates to (1) an iron adsorption and / or absorbent containing yeast treated with alcohol as an active ingredient, and (2) yeast treated with alcohol at a concentration of 5 to 100 v / v%. The iron adsorption and / or absorption agent according to (1) above, wherein (3) the yeast treated with alcohol has a concentration of 20 to 100 v / v%, The iron adsorption and / or absorption agent according to (1) or (2) above, which is a yeast cell immobilized by alcohol treatment, and (4) a solution containing iron above (1) The iron adsorption and / or absorbent according to any one of (3) to (3) is contact-treated to adsorb and / or absorb iron in the solution, and the adsorbed and / or absorbent adsorbed and / or absorbed the iron. Removal of iron in solution, characterized by removing (5) The method for removing iron in the solution according to (4) above, wherein (5) the solution containing iron is a liquor production solution in the liquor production process, and (6) the liquor production solution, The method for removing iron in the solution according to (5) above, which is a refined sake or wine or beer production solution, or (7) a solution containing iron is a juice beverage production solution in a juice beverage production process It consists of the method for removing iron in the solution as described in (4) above.

  In addition, the present invention includes (8) a liquor production solution or a fruit juice beverage production solution and an iron adsorption and / or absorbent contact treatment, and an adsorption and / or absorption that has absorbed and / or absorbed iron, and a liquor production process. Or the adsorption and / or absorption agent which adsorbs and / or absorbs iron after the alcoholic beverage production solution or fruit juice production solution and the iron adsorption and / or absorbent contact treatment at the same time in the filtration step in the fruit juice production process The method for removing iron in the solution according to any one of (5) to (7) above, wherein (9) the iron adsorption and / or absorbent is contained in a solution containing iron (4) to (8), wherein the step of adsorbing and / or absorbing the iron content in the solution and removing the absorbent is performed by centrifugation or ultrafiltration. Iron in any of the solutions (10) The iron adsorption and / or absorbent according to any one of (1) to (3) above is prepared in a form in which yeast treated with alcohol is fixed to an insolubilized carrier, and the iron adsorption And / or an absorbent is contact-treated with a solution containing iron to adsorb and / or absorb iron in the solution, and the adsorbed and / or adsorbent that adsorbed and / or absorbed the iron is removed. The method for removing iron in the solution according to (4) above, or (11) the iron adsorption and / or absorbent and phytin according to any one of (1) to (3) above in a solution containing iron The contact treatment with an acid to adsorb and / or absorb iron in the solution and remove the adsorbed and / or absorbent that adsorbed and / or absorbed the iron. A method of removing iron in the solution, and (12) the above (4) to (11) The iron-removed beverage characterized in that the iron content in the production solution is removed using the method for removing iron content in the solution, or (13) the beverage is an alcoholic beverage or a fruit juice beverage It consists of the drink from which the iron content was removed as described in said (12) characterized by the above-mentioned.

  The present invention is applicable to the removal of iron in the production of beverages such as fruit juice drinks, alcoholic beverages, etc., and does not affect the taste etc. of the manufactured product. Provide an absorbent. In addition, the present invention uses the iron adsorption and / or absorbent, beverages such as fruit juice drinks, water containing iron that affects the quality and stability of products in production processes such as alcoholic beverages, A method for effectively removing iron from a manufacturing solution is provided. The beverage brought into contact with the iron adsorption and / or absorbent of the present invention has an effect of increasing the zinc concentration, and therefore, a beverage with high nutritional value can be provided by the iron content removing method of the present invention.

In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in the examples of the present invention, yeast (DV10, SYT001) immobilized with 70% ethanol was used for white wine with an initial iron concentration of 6 ppm. It is a graph which shows the amount of iron adsorb | sucked and / or absorbed by the ethanol fixed yeast of the 7th day after adding to a fruit juice. As a control for the ethanol-immobilized yeast, iron adsorption and / or absorption amount when the yeast immobilized by heat treatment was added was shown (n = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in the examples of the present invention, yeast (DV10, SYT001) immobilized with 70% ethanol was used for white wine with an initial iron concentration of 11 ppm. It is a graph which shows the amount of iron adsorb | sucked and / or absorbed by the ethanol fixed yeast of the 7th day after adding to a fruit juice. As a control for the ethanol-immobilized yeast, iron adsorption and / or absorption amount when the yeast immobilized by heat treatment was added was shown (n = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in the examples of the present invention, yeast (DV10, SYT001) immobilized with 70% ethanol was used for white wine with an initial iron concentration of 6 ppm. It is the graph which showed the zinc density | concentration in the fruit juice of the 7th day after adding it to fruit juice (n = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in Examples of the present invention, yeast (DV10, SYT001) immobilized with 70% ethanol was added at an addition amount OD600 = 3. It is a graph which shows the iron adsorption | suction and / or absorption amount according to the initial iron concentration in the case (n = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in the examples of the present invention, when Saccharomyces cerevisiae DV10 and SYT001 were immobilized by changing the ethanol concentration from 20% to 100%. It is the graph which showed how iron adsorption and / or absorption amount changed. However, the concentration conditions where the cells were not completely killed by ethanol fixation were previously removed from the graph (n = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in the examples of the present invention, the ethanol concentration of Saccharomyces cerevisiae DV10 was changed to 20%, 30%, 40%, 70%, Furthermore, it is a graph which shows how iron adsorption and / or absorption amount change, when it fix | immobilizes by leaving still for 0, 24, 48, and 120 hours at 4 degreeC and 37 degreeC. The arrow indicates the experimental group where the yeast was not completely killed (n = 3). In the iron adsorption and / or absorption test of the yeast treated with alcohol (immobilized with alcohol) in the examples of the present invention, the ethanol concentration of Saccharomyces cerevisiae SYT001 was changed to 20%, 30%, 40%, 70%, Furthermore, it is a graph which shows how iron adsorption and / or absorption amount change, when it fix | immobilizes by leaving still for 0, 24, 48, and 120 hours at 4 degreeC and 37 degreeC. The arrow indicates the experimental group where the yeast was not completely killed (n = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in Examples of the present invention, wet yeast Saccharomyces cerevisiae DV10 and SYT001 immobilized with ethanol were 25 ° C, 60 ° C, 90 ° C. Is a graph showing how the iron adsorption and / or absorption changes when dried for 12 hours (n = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in Examples of the present invention, yeast (DV10, SYT001) immobilized with 70% ethanol is commercially available (white wine). It is the graph which showed the iron concentration in each wine of the 2nd day after adding it to 2 brands and 2 red wine brands). In the iron adsorption and / or absorption test of the yeast treated with alcohol (immobilized with alcohol) in the examples of the present invention, the yeast (DV10, SYT001) immobilized with 70% ethanol was used as a beverage (juice) containing grape juice, It is the graph which showed the iron concentration in each drink or solution of the 2nd day after adding to sparkling wine, ferrous sulfate aqueous solution, and ferric chloride aqueous solution. In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in the examples of the present invention, yeast DV10 immobilized with dry 70% ethanol was used as 1000 to 3000 white wine on the market. It is the graph which showed the iron adsorption | suction amount of the iron density | concentration in the wine of 0 hour, and 1st day after adding 10000 ppm, and ethanol fixation yeast. In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in Examples of the present invention, after adding dry yeast (SYT001) immobilized with various 70% alcohol to fruit juice for white wine It is the graph which showed the iron adsorption and / or absorption amount of the ethanol fixed yeast after 1 day (n = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in Examples of the present invention, yeast immobilized with 70% ethanol (Saccharomyces cerevisiae SYT001 strain), lactic acid bacteria (Lactobacillus rhamnosus ATCC 53103 strain), After adding koji mold (Aspergillus oryzae RIB40 strain) to fruit juice for white wine with initial iron concentration of 4.1ppm, 2.6ppm commercial white wine, 3.9ppm commercial red wine, iron of each ethanol-fixing microorganism on the first day It is the graph which showed the amount of adsorption | suction and / or absorption as yeast 1 (n = 3). Yeast Saccharomyces cerevisiae SYT001 strain, Candida utilis NBRC0988 strain, Kluyveromyces lactis IFO1090 strain immobilized with 70% ethanol in the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in Examples of the present invention , Pichia pastoris NBRC1013 strain was added to the fruit juice for white wine with an initial concentration of 3.6 ppm, and the iron adsorption and / or absorption amount of each ethanol-fixed yeast on the first day was shown as 1 for S. cerevisiae. Yes (n = 3). White wine on the market of dried bakers yeast DY strain immobilized with 70% ethanol and phytic acid in the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in the examples of the present invention It is the graph which showed the residual iron density | concentration (ppm) in the white wine one day after adding to (n = 3). White wine on the market of dried bakers yeast DY strain immobilized with 70% ethanol and phytic acid in the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in the examples of the present invention It is the graph which showed the residual iron density | concentration (ppm) in white wine and red wine after 1 day after adding in various order to red wine (n = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in Examples of the present invention, immobilized with dry brewer's yeast (BY-G), yeast enzyme-treated product (YER) and 70% ethanol. Graph showing the amount of iron adsorbed and absorbed by dry beer yeast, yeast enzyme-treated products, and ethanol-immobilized yeast on the third day after adding the dried yeast SYT001 strain to the fruit juice for white wine with an initial iron concentration of 6 ppm (N = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in the examples of the present invention, S. cerevisiae SYT001 strain and S. bayanus IFO1127 strain were treated with sodium carbonate (pH 8-10) and sodium hydroxide. It is a graph which shows the amount of iron adsorbed and / or absorbed by each processing yeast after 8 hours, after making it dry for 1 hour, and adding to fruit juice with an initial concentration of 3.8 ppm. As a control, iron adsorption and / or absorption amount was shown when yeast not subjected to alkali treatment and yeast treated with 70% ethanol were added (n = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in Examples of the present invention, S. cerevisiae SYT001 strain and S. bayanus IFO1127 strain were treated with 5% and 10% ethanol. Further, it is a graph showing how the amount of iron adsorption and / or absorption changes when the immersion (treatment) time is 1, 3, and 7 days (n = 3). In the iron adsorption and / or absorption test of yeast treated with alcohol (immobilized with alcohol) in Examples of the present invention, yeast S. cerevisiae SYT001 treated with 70% ethanol was treated with Proteinase K (1 mg / ml) for 2 days. It is the graph which showed the iron adsorption | suction and / or absorption amount when processing (n = 3).

  The present invention relates to an iron adsorption and / or absorption agent comprising yeast treated with alcohol as an active ingredient, and an iron adsorption and / or absorption agent in a solution containing iron using the iron adsorption and / or absorption agent. Is a method for removing iron in a solution, which comprises adsorbing and / or absorbing iron in the solution and removing it.

  In the present invention, yeasts used for preparation of alcohol-immobilized yeast that is an active ingredient of iron adsorption and / or absorbent include yeasts of the genus Saccharomyces and Candida. . Even if lactic acid bacteria and koji molds, which are one of the edible microorganisms, are used, the preparation method of the present invention does not show sufficient effects as an iron adsorption and / or absorbent. Alcohol-immobilized yeast has a function of adsorbing and / or absorbing iron in any yeast strain. Particularly preferred yeast strains include S. cerevisiae strains (DV10, SYT001), S. bayanus, which are yeasts of the genus Saccharomyces. Strain (IFO1127), S.pastorianus strain (IFO1167), S.paradoxus strain (IFO10609), S.pastorianus strain (KY1040), S.pastorianus strain (KY1103) and Candida utilis strains of the genus Candida (NBRC0988), yeast Kluyveromyces lactis (IFO1090) belonging to the genus Kluyveromyces, yeast Pichia pastoris (NBRC1013) belonging to the genus Pichia.

  In the present invention, “adsorption” when iron is adsorbed and / or absorbed using yeast treated with alcohol as an active ingredient indicates a state in which a substance (iron) is bound to the surface of the cell, that is, the cell wall and cell membrane. The term “absorption” refers to a state in which a substance (iron) enters the inside of the cell, that is, the inside of the cell wall and cell membrane. For example, when iron passes through the yeast cell wall and yeast cell membrane and binds to a protein in the yeast cytoplasm, it is said that the iron is “absorbed” into the yeast.

  In the present invention, the treatment (immobilization) of yeast with alcohol can be carried out by contact treatment with yeast cells using alcohol at a concentration of 5 to 100 v / v%. An immobilization treatment of yeast using preferably 30 to 90 v / v%, particularly preferably 60 to 90 v / v% alcohol can be mentioned. When a low concentration alcohol treatment is performed, it is desirable to use a yeast strain that is sensitive to ethanol and a treatment time of about 3 days to 1 week. Further, the alcohol treatment in the present invention does not prevent other treatments from being added for the purpose of sterilization treatment or the like. For example, alkali treatment, heat treatment, or enzyme (actinomycetes-producing enzymes, basidiomycetes-producing enzymes, etc.) may be added before or after alcohol treatment or during alcohol treatment. That is, if alcohol treatment is substantially added in the production process of alcoholic beverages such as beer and wine, the iron adsorption and / or absorption agent shown in the present invention can be used even if the yeast strain treated in the production process is dried and used. The yeast cells can be used, and an extract extraction residue obtained by digesting the yeast strain to some extent by enzyme treatment or the like can also be used. Therefore, since the yeast-related material that is normally discarded in the production process can be dried and used, iron from the solution can be removed at a very low cost. Also, some beer products have an alcohol content of 5% or less, for example, there are products with about 2.5%, but longer alcohol soaking time, that is, beer and yeast containing alcohol during production By contacting for a long time, it becomes possible to show the same effect as the iron adsorption and / or absorbent shown in the present invention.

  In the present invention, it is clear that the component relating to the iron adsorption and / or absorption action of alcohol-treated yeast is a protein. In other words, it is possible to use it as an iron removal agent after applying treatment that leaves protein components in alcohol-treated yeast. For example, by adding nuclease or cell wall degrading enzyme to alcohol-immobilized yeast, The portion containing can be used as an iron removing agent.

  In the present invention, the method of treatment of yeast with alcohol comprises contact treatment of yeast with alcohol at a concentration of 5 to 100 v / v%. In the yeast alcohol treatment according to the present invention, when the yeast is immobilized with an alcohol having a concentration of 20 to 100 v / v%, the fixation is already known per se and used for microscopic observation of microorganisms and mammalian cells. Can be carried out according to the method for the conversion process. That is, it can be prepared by adding alcohol to the cultured yeast so that the final concentration becomes a predetermined concentration and stirring well. For example, yeast collected by shaking for 2 days in a YPD (yeast extract 1%, peptone 2%, glucose 2%) medium was collected by centrifugation, suspended in water, and then added with alcohol to a final concentration of 70%. By stirring, the fixation with alcohol can be performed. However, when the treatment is performed with a low concentration of 5 to 20 v / v% alcohol, it is desirable that a treatment time of 3 days to 1 week is passed.

  As alcohol in this invention, what has alcoholic OH group can be used. Preferred are lower monohydric alcohols, and particularly preferred are ethanol, propanol, isopropanol, butanol, and isoamyl alcohol.

  In the method for removing iron from the iron-containing solution of the present invention, the target of the iron-containing solution is not particularly limited, and examples thereof include foods (beverages) containing iron and irrigation water. The removal of iron in the production of beverages such as fruit juice drinks and the like that can exhibit the maximum iron adsorption and / or absorption effect, and particularly effective application targets can be mentioned. For example, the object of iron removal in the production of beverages such as fruit juices and alcoholic beverages includes fruit juices, juices, wines and alcoholic beverages in general. Or removal of iron in the production of fruit juice and wine having a large absorption effect can be cited as an effective target.

  In the present invention, in order to carry out the method for removing iron in a solution, an adsorption and / or absorbent consisting of yeast treated with alcohol is brought into contact with a solution containing iron to adsorb and / or absorb the iron in the solution. Alternatively, it can be carried out by adsorbing and / or absorbing the absorbent. The contact method is not particularly limited, and there are a method of directly adding to a target and a contact method of mixing with a filter medium. In the present invention, when the yeast treated with alcohol is brought into contact with a solution containing iron to adsorb and / or absorb iron, it is necessary to contact the solution containing iron and the yeast treated with alcohol for a long time. There is no. Therefore, after adding to the solution containing the filter medium used in the normal filtration process or the alcohol-treated yeast and iron, the alcohol-treated yeast is immediately separated by centrifugation or the like. But most of the iron can be removed.

  After the contact treatment of the alcohol-treated yeast and the solution containing iron, the adsorbed and / or absorbent that adsorbed and / or absorbed the iron content is removed. As the removal method, it is removed together with the filter medium by filtration. The method, or the adsorption and / or absorbent that adsorbs and / or absorbs iron can be performed using separation means that are usually used for removing yeast cells, such as centrifugation and ultrafiltration.

  That is, in the production process of beverages and alcoholic beverages, the iron content removal method of the present invention is carried out by contacting the alcoholic beverage production solution or fruit juice production solution with iron adsorption and / or absorbent, and adsorbing and / or iron content. Alternatively, the absorbed adsorption and / or removal of the absorbent is simultaneously performed in the filtration step in the alcoholic beverage production process or the fruit juice production process, or the alcoholic beverage production solution or the fruit juice production solution is contacted with the iron adsorption and / or the absorbent. Then, it can implement by providing the removal process of the adsorption | suction and / or absorber which adsorb | sucked and / or absorbed iron content.

  Furthermore, by using phytic acid, which is a metal chelating agent used in beverage or liquor production, and yeast treated with alcohol, iron in the liquor production solution or juice beverage production solution can be more efficiently removed. Is possible. In addition, phytic acid and alcohol-treated yeast can be added in any order when iron is adsorbed and / or absorbed from a solution containing iron by the combined use of phytic acid and alcohol-treated yeast. That is, it is possible to add alcohol-treated yeast to a production solution containing phytic acid, add phytic acid to a solution containing alcohol-treated yeast, and add phytic acid and alcohol-treated yeast simultaneously. It is.

  In the method for removing iron in the solution of the present invention, contact treatment between the iron in the solution and the alcohol-treated yeast that is the active ingredient of the adsorption and / or absorption agent, and separation of yeast cells that have adsorbed and / or absorbed the iron, and In order to perform the removal efficiently, the yeast treated with alcohol can be prepared and used in a form fixed to an insolubilized carrier. That is, an iron adsorption and / or absorption agent having a shape in which yeast is fixed to an insolubilizing carrier is contact-treated with a solution containing iron to adsorb and / or absorb iron in the solution, and the adsorption and / or absorption agent. It can be performed by a method of removing.

  As a method for immobilizing yeast treated with alcohol to an insolubilized carrier, a known method for immobilizing yeast to an insolubilized carrier can be used. The insolubilizing carrier to be used is used for the production of alcoholic beverages and beverages, and therefore the material thereof is selected, but alginates which are recognized as food additives can be used effectively. A porous inorganic material such as porous glass can also be used as a suitable immobilizing material. In addition, derivatives of polysaccharides such as cellulose, dextrose and agarose, synthetic polymer gels, styrene beads and the like can also be used as insolubilizing carriers.

  The shape of fixation of the yeast treated with alcohol to the insolubilized carrier may be beads, sheets, tapes, straps, or any other shape. In the case of a bead shape, it can be fixed inside the container with a “篭” -shaped accommodation member. In addition, using a column filled with the beads, contact treatment between the alcohol-treated yeast and a solution containing iron can be performed. In the case of a sheet shape, tape shape, string shape, or other one-dimensional or two-dimensional size, a container that performs contact treatment between a yeast treated with alcohol and a solution containing iron It can be fixed to the inner wall of the container by sticking to the inner wall (on the entire surface or one end of the sheet or the like) or other means (for example, application and insolubilization of a yeast dispersion which is a precursor of sheet-like immobilized yeast).

  The alcohol-immobilized yeast of the present invention is intended to reduce iron in beverages / solutions. For example, 10000 ppm (dry weight) of alcohol-immobilized yeast is added to beverages / solutions containing up to about 10 ppm of iron. Sometimes, it can be used as an iron adsorbent and / or absorbent so that the iron concentration remaining in the beverage / solution is 2 ppm or less, or about 0.5 to 2 ppm.

  In removing iron by using the present invention, the amount of other components does not change greatly from fruit juice and wine containing iron, and there is almost no difference in sensory evaluation before and after treatment. Therefore, iron can be used very effectively as a method for removing beverage production solutions and liquor production solutions.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited at all by these.

  [Adsorption and / or absorption of iron in the juice of yeast treated (fixed) with ethanol]

<Method>
Yeast Saccharomyces SYT001 strain (S. Yoshida et al., “Appl. Environ. Microbiol.”, Yol. 74, p. 2787-2996, 2008.), DV10 strain YPD (yeast extract 1%, peptone 2%, Glucose 2%) was inoculated into 1 L of medium, and cultured at 25 ° C. for 2 days under aerobic shaking. After measuring the absorbance (OD600) at 600 nm as the cell concentration of the culture solution, the culture solution is centrifuged (3000 rpm, 5 minutes) and then suspended in water at 4 ° C. so that the final concentration becomes 70%. Ice-cooled ethanol was added, and the mixture was stirred and further allowed to stand at 4 ° C. for 12 hours for ethanol fixation. After fixation, gentle centrifugation (1000 rpm, 5 minutes) was performed, the supernatant was discarded, and ethanol-fixed yeast was prepared.

  Subsequently, the final cell concentration OD600 is 1 for the yeast fixed with ethanol as described above to the white wine juice (20 Brix, 30 mL) added with 5 ppm and 10 ppm of ferrous sulfate in terms of iron concentration. It added to fruit juice so that it might become 2 and 3, and after leaving still at 25 degreeC for 7 days, the yeast fixed to ethanol and fruit juice were isolate | separated by performing centrifugation (3000 rpm, 5 minutes). The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analytic Quiner, contrAA700, flame method), and the difference from the iron concentration in the fruit juice without addition of yeast was defined as the amount of iron adsorption and / or absorption.

<Result>
The results are shown in FIG. 1 (initial iron concentration 6 ppm) and FIG. 2 (initial iron concentration 11 ppm). As a control for the ethanol fixation treatment, the case where the cultured yeast was washed with sterilized water and then heat-treated at 65 ° C. for 1 hour was added to the fruit juice. FIG. 3 shows the results of quantification of the zinc concentration in addition to the iron concentration using an atomic absorption meter (Analyquiena, contrAA700, flame method). FIG. 3 shows only the case of adding yeast fixed with ethanol with an initial iron concentration of 6 ppm. As shown in the above results, it was shown that ethanol-fixed yeast can adsorb and / or absorb 70% or more of iron in fruit juice regardless of the yeast strain and produce fruit juice from which iron is removed. It was. Furthermore, these iron adsorption and / or absorption actions are specific to yeast fixed with ethanol, and it has been clarified that yeast fixed by heat treatment has no action to adsorb and / or absorb iron. It was also clarified that zinc having a fermentation accelerating effect was released from the ethanol-immobilized yeast in accordance with the amount of ethanol-fixed yeast, and the zinc concentration in the fruit juice increased.

  Based on the above test results, the result of the iron adsorption and / or absorption amount of the ethanol-fixed yeast when ferrous sulfate was not added to the fruit juice was added, and the horizontal axis represents the initial iron concentration in the fruit juice, the vertical axis FIG. 4 shows the result of the iron adsorption and / or absorption amount (when added at OD600 = 3) of the yeast fixed with ethanol. As shown in the results, regardless of the initial iron concentration, even when the iron concentration was high, the yeast fixed with ethanol was able to adsorb and / or absorb 70% or more of iron in the fruit juice.

  [Treatment by ethanol concentration (immobilization) Iron adsorption and / or change in absorption amount of yeast]

<Method>
Yeast Saccharomyces SYT001 strain (S. Yoshida et al., “Appl. Environ. Microbiol.”, Yol. 74, p. 2787-2996, 2008.), DV10 strain YPD (yeast extract 1%, peptone 2%, Glucose 2%) was inoculated into 1 L of medium, and cultured at 25 ° C. for 2 days under aerobic shaking. After measuring the absorbance (OD600) at 600 nm as the cell concentration of the culture solution, the culture solution was centrifuged (3000 rpm, 5 minutes) and then suspended in water at 4 ° C., and the final ethanol concentration was 20% to 100 Ethanol was added so as to be in the range of%, stirred, and allowed to stand at 4 ° C. for 12 hours to fix the ethanol. After fixation, gentle centrifugation (1000 rpm, 5 minutes) was performed, the supernatant was discarded, and ethanol-fixed yeast was prepared. Next, the final cell concentration OD600 is 1 for the yeast fixed with ethanol as described above to a white wine juice (20 Brix, 30 mL) supplemented with 5 ppm ferrous sulfate in terms of iron concentration. The yeast fixed to ethanol and fruit juice were separated by performing centrifugation (3000 rpm, 5 minutes) after standing at 25 ° C. for 6 days. The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analytic Qena, contrAA700, flame method).

<Result>
The results are shown in FIG. Since the yeast fixed concentration in the range of 20% to 40% in the yeast strain DV10 used, 20% to 50% and 100% in the SYT001 strain was not completely fixed (not killed), it was previously removed from the figure. It was. As shown in the results, it was found that when the concentration of ethanol fixation was 50% to 100%, the yeast was completely killed and showed an iron adsorption and / or absorption action. In particular, taking into account the degree of resistance to ethanol between strains, it was found that ethanol concentrations in the range of 60% to 90% are suitable for fixation.

  [Treatment (immobilization) by ethanol treatment conditions (temperature, soaking time), iron adsorption and / or change in absorption amount of yeast]

<Method>
Yeast Saccharomyces SYT001 strain (S. Yoshida et al., “Appl. Environ. Microbiol.”, Yol. 74, p. 2787-2996, 2008.), DV10 strain YPD (yeast extract 1%, peptone 2%, Glucose 2%) was inoculated into 1 L of medium, and cultured at 25 ° C. for 2 days under aerobic shaking. After measuring the absorbance (OD600) at 600 nm as the cell concentration of the culture solution, the culture solution was centrifuged (3000 rpm, 5 minutes) and then suspended in water at 25 ° C., and the final ethanol concentration was 20%, 30 The ethanol was fixed by adding ethanol at 25 ° C. so that it would be 50%, 40% and 70%, followed by stirring and further standing at 37 ° C. for a certain time (0 hours, 24 hours, 48 hours, 120 hours). After fixation, gentle centrifugation (1000 rpm, 5 minutes) was performed, the supernatant was discarded, and ethanol-fixed yeast was prepared. Next, the final cell concentration OD600 is 1 for the yeast fixed with ethanol as described above to a white wine juice (20 Brix, 30 mL) supplemented with 5 ppm ferrous sulfate in terms of iron concentration. The yeast fixed to ethanol and fruit juice were separated by performing centrifugation (3000 rpm, 5 minutes) after standing at 25 ° C. for 4 days. The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analytic Qena, contrAA700, flame method).

  The results are shown in FIGS. FIG. 6 shows the case where wine yeast DV10 is used, and FIG. 7 shows the amount of iron adsorbed and / or absorbed when the laboratory mother SYT001 is used. The portion indicated by the red arrow in the figure (for example, ethanol of DV10 20%, treatment time 0 hour) is the ethanol concentration or treatment time at which the yeast was not completely killed.

<Result>
As shown in the results of FIGS. 6 and 7, when the death of the yeast is taken into consideration, the ethanol concentration can be lowered to 30% by using ethanol at 25 ° C. (FIG. 7, 30% ethanol fixation). 0 hours), it was found that the iron adsorption / absorption action was exhibited regardless of the treatment (immersion) time, and it was also shown that the immersion time was not required if the room temperature ethanol concentration was 40% or more. As shown in the above results, it was revealed that the ethanol concentration required for fixation can be lowered from 50% to 20% by increasing the ethanol treatment temperature from 4 ° C. to 37 ° C. When used as ethanol-fixed yeast, it was shown that an ethanol concentration of 30% or more is desirable.

  [Changes in iron adsorption and / or absorption due to drying conditions of ethanol-treated (immobilized) yeast]

<Method>
Yeast Saccharomyces SYT001 strain (S. Yoshida et al., “Appl. Environ. Microbiol.”, Yol. 74, p. 2787-2996, 2008.), DV10 strain YPD (yeast extract 1%, peptone 2%, Glucose 2%) was inoculated into 1 L of medium, and cultured at 25 ° C. for 2 days under aerobic shaking. After measuring the absorbance (OD600) at 600 nm as the cell concentration of the culture solution, the culture solution is centrifuged (3000 rpm, 5 minutes), and then suspended in water at 4 ° C., so that the final ethanol concentration becomes 70%. The ethanol was fixed by adding ethanol and stirring and further allowing to stand at 4 ° C. for 12 hours. After fixation, gentle centrifugation (1000 rpm, 5 minutes) was performed, the supernatant was discarded, and ethanol-fixed yeast was prepared. The prepared wet yeast was left to stand in an incubator at 25 ° C., 60 ° C., and 90 ° C. for 12 hours for drying. Next, after adding 5 ppm of ferrous sulfate to fruit juice for white wine (20 Brix, 30 mL), the yeast dried as described above after ethanol fixation was made into fruit juice so that the final cell concentration OD600 was 1. After the addition, the mixture was allowed to stand at 25 ° C. for 6 days, followed by centrifugation (3000 rpm, 5 minutes) to separate the ethanol-fixed yeast and fruit juice. The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analytic Qena, contrAA700, flame method).

<Result>
The results are shown in FIG. As shown in the results, even when the ethanol-fixed yeast was dried, the iron adsorption and / or absorption was not lost, and the iron adsorption and / or absorption action was exhibited regardless of the drying temperature. From the above, it was found that ethanol-fixed yeast can be used even in a dry state with good handling.

  [Time required for iron adsorption and / or absorption of yeast immobilized with ethanol]

<Method / Result>
The yeast fixed with 70% ethanol prepared as in Example 1 was added to white wine juice (20 Brix, 30 mL, iron concentration 6 ppm). After the addition, the mixture was allowed to stand at 25 ° C. for 0 hours, 1 hour, 12 hours, and 6 days, and then centrifuged (3000 rpm, 5 minutes) to separate ethanol-fixed yeast and fruit juice. The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analytic Quiner, contrAA700, flame method), and the results are shown in Table 1. As shown in the results, it was confirmed that most of the iron was removed even if the yeast fixed with ethanol was immediately separated by centrifugation after adding the ethanol-fixed yeast to the juice. .

  [Changes in iron adsorption and / or absorption by strains]

<Method>
Saccharomyces yeast S.bayanus strain (IFO1127), S.uvarum strain (IFO0615), S.pastorianus strain (IFO1167), S.paradoxus strain (IFO10609), S.pastorianus strain (IFO10012), S.bayanus strain (KY702) ), S. pastorianus strain (KY1040), S. pastorinus strain (KY1041), S. pastorinus strain (KY1104), S. kudriavzevii strain (NBRC1802), S. mikatae strain (NBRC1815), 11 strains of YPD (yeast extract 1) %, Peptone 2%, glucose 2%) was inoculated into 1 L of medium, and cultured at 25 ° C. for 2 days under aerobic shaking. After measuring the absorbance (OD600) at 600 nm as the cell concentration of the culture solution, the culture solution was centrifuged (3000 rpm, 5 minutes) and then suspended in water at 25 ° C., and the final ethanol concentration was 10%, 20 Ethanol was fixed by adding ethanol at 25 ° C. so that it would be 30%, 30% and 70%, stirring, and allowing to stand at 25 ° C. for 7 days. After fixation, gentle centrifugation (1000 rpm, 5 minutes) was performed, the supernatant was discarded, and ethanol-fixed yeast was prepared. Next, the final cell concentration OD600 of the yeast fixed with ethanol as described above is obtained by adding 5 ppm of ferrous sulfate to iron juice equivalent to white juice (20 Brix, 30 mL). The yeast fixed to ethanol and fruit juice were separated by performing centrifugation (3000 rpm, 5 minutes) after standing at 25 ° C. for 6 days. The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analytic Qena, contrAA700, flame method).

<Result>
The results are shown in Table 2. The part indicated by * in Table 2 is an experimental group in which the yeast was not completely killed by the ethanol treatment. As shown in the results, it was found that almost all strains exhibited an iron adsorption and / or absorption action when the ethanol concentration was 30% or more, considering the death of yeast. Further, in the case of S. bayanus strain (IFO1127), S. pastorianus strain (IFO1167), S. paradoxus strain (IFO10609), S.pastorianus strain (KY1040), and S.pastorianus strain (KY1104), the ethanol concentration is increased to 20% It was found that iron adsorption and / or absorption action was exhibited even when lowered to.

[Comparison with beverages subject to iron removal]
<Method>
70% ethanol-fixed yeast (DV10, SYT001) prepared as in Example 1 is commercially available red or white wine (each two brands), grape juice drink (juice), sparkling wine, sulfuric acid Add OD600 = 3 to ferrous aqueous solution and ferric chloride aqueous solution, let stand at 25 ° C. for 2 days, then centrifuge (3000 rpm, 5 minutes) to fix the yeast and fruit juice fixed with ethanol. separated. The iron concentration in the beverage or aqueous solution before and after addition of the yeast fixed with ethanol was measured using an atomic absorption meter (Analyte Jena, contrAA 700, flame method), and the amount of iron remaining in the beverage or solution was determined as the amount of residual iron. did.

<Result>
The results are shown in FIG. 9 (wine only) and FIG. 10 (other beverages and iron aqueous solution). As can be seen from the results, in the case of an aqueous solution containing iron, regardless of the pH in the solution, the valence of iron ions, and the presence or absence of carbon dioxide or alcohol, the iron adsorption of yeast fixed with ethanol and / or It was confirmed that there was an absorption effect.

  [Change in iron concentration when dry ethanol-treated (immobilized) yeast is added to wine]

<Method>
The 70% ethanol-fixed yeast DV10 prepared as in Example 1 was suction filtered to remove moisture. Thereafter, the yeast was spread in a container and dried at room temperature for 1 day. Dry ethanol-immobilized yeast was added to a commercially available white wine (one brand) to a final concentration of 1000, 3000, and 10000 ppm. Thereafter, the mixture was rapidly centrifuged (3000 rpm, 5 minutes) to separate the ethanol-fixed yeast and fruit juice, and allowed to stand at 25 ° C. for 1 day with the ethanol-fixed yeast added, followed by centrifugation (3000 rpm, 5 minutes). The iron concentration in the white wine before and after the addition was measured using an atomic absorptiometer (Analyquiena, contrAA700, flame method) for the two conditions when the ethanol-fixed yeast and fruit juice were separated by did. The initial iron concentration in white wine was 2.9 ppm, and the amount of iron remaining after addition of the ethanol-fixed yeast was taken as the amount of residual iron.

<Result>
The results are shown in FIG. As shown in the results, iron in wine is reduced by adding dry ethanol-immobilized yeast to wine, and most of iron is adsorbed and / or absorbed even if ethanol-immobilized yeast is removed immediately after addition. It was shown that.

  [sensory evaluation]

<Method>
It is clear from the results of sensory evaluation and chemical analysis that the higher the iron content in wine, the easier it is to feel raw odor when eaten with seafood such as dried scallops (non-patent literature) 2) A panelist included a commercially available dried scallop (about 1 cm) in his mouth, and after about 20 seconds, tasting the six types of wines with reduced iron content obtained in Example 8 was performed for sensory evaluation. The sensory evaluation was carried out paying attention to (i) whether there was a raw odor and (ii) whether there was a change in flavor due to the addition of yeast. The evaluation for (i) is expressed as ◎ when it is judged that it is more preferable as a wine with no odor when eaten with seafood, ○ when it is judged that it is preferable, and △ when it is judged that it is not preferable did. The evaluation of (ii) is ◎ when it is judged that almost no change in flavor due to the addition of yeast is felt, ◯ when it is judged that it feels a little but not bothered, and △ when it is judged that it feels a little The notation. The sensory evaluation results are shown in Table 3. The details of the sample numbers in Table 3 are as follows.
Sample No. 1: 1000 ppm of ethanol-immobilized yeast added, separated immediately after addition Sample No. 2: added 3000 ppm of ethanol-immobilized yeast Immediately after addition, separated sample No. 3: added 10000 ppm of ethanol-immobilized yeast, separated immediately after addition Sample No. 4: ethanol Added 1000 ppm of immobilized yeast, separated one day after addition Sample No. 5: added 3000 ppm of ethanol-immobilized yeast, separated one day after addition Sample No. 6: added 10000 ppm of ethanol-immobilized yeast, separated one day after addition

<Result>
As shown in Table 3, regardless of the time during which the ethanol-fixed yeast was in contact with the wine, the raw odor generated at the time of eating was not felt according to the amount of ethanol-fixed yeast added, and the wine was good. Moreover, when ethanol fixed yeast was added and the time which was made to contact was made long, the change of the flavor by addition of yeast was felt a little.

  [Adsorption and / or absorption of iron in juice of yeast treated (fixed) with alcohol]

<Method>
The yeast Saccharomyces SYT001 strain was inoculated into 1 L of YPD (yeast extract 1%, peptone 2%, glucose 2%) medium, and cultured under aerobic shaking at 25 ° C. for 2 days. The culture solution is centrifuged (3000 rpm, 5 minutes), then suspended in water at 25 ° C., and various alcohols (ethanol, propanol, isopropanol, butanol, isoamyl alcohol) are added to a final concentration of 70% and stirred. Furthermore, alcohol fixation was performed by leaving still at 25 degreeC for 1 hour. The alcohol-immobilized yeast was suction filtered to remove moisture, and then the yeast was spread in a container and dried at room temperature for 1 day. Next, dry alcohol-immobilized yeast was added to a white wine fruit juice (20 Brix, 20 mL) supplemented with 5 ppm ferrous sulfate in terms of iron concentration to a final concentration of 3000 ppm, and allowed to stand at 25 ° C. for 1 day. Then, centrifugation (3000 rpm, 5 minutes) was performed to separate the alcohol-fixed yeast and fruit juice. The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analytic Quiner, contrAA700, flame method), and the difference from the iron concentration in the fruit juice without addition of yeast was defined as the amount of iron adsorption and / or absorption.

<Result>
The results are shown in FIG. As shown in FIG. 12, it was revealed that yeast has iron adsorption and / or absorbability even in various alcohol fixation treatments other than ethanol. From this result, it was shown that the type of alcohol during the yeast immobilization treatment can be properly used depending on the target for which iron is to be reduced or removed.

  [Iron adsorption and / or absorbability during yeast-specific alcohol immobilization]

<Method>
The yeast Saccharomyces SYT001 strain was inoculated into 1 L of YPD (yeast extract 1%, peptone 2%, glucose 2%) medium, and cultured under aerobic shaking at 25 ° C. for 2 days. The culture solution is centrifuged (3000 rpm, 5 minutes), then suspended in water at 25 ° C., ethanol is added to a final concentration of 70%, and the mixture is stirred and further allowed to stand at 25 ° C. for 1 hour. Ethanol fixation was performed. The ethanol-immobilized yeast was suction filtered to remove moisture, and then the yeast was spread in a container and dried at room temperature for 1 day. In addition, lactic acid bacteria Lactobacillus rhamnosus (ATCC 53103) were added in 400 mL M.P. R. The cells were inoculated into S medium and cultured at 37 ° C. for 1 day. The culture solution is centrifuged (6000 rpm, 5 minutes), then suspended in water at 25 ° C., ethanol is added to a final concentration of 70%, and the mixture is stirred and further left at 25 ° C. for 3 hours. Ethanol fixation was performed. The ethanol-immobilized lactic acid bacteria were filtered by suction and the water was removed. Then, the lactic acid bacteria were spread in a container and dried at room temperature for 2 days. Further, Aspergillus oryzae (RIB40) was inoculated into 1.5 L DPY liquid medium (dextrin 2%, peptone 1%, yeast extract 0.5%), and cultured with shaking at 30 ° C. and 100 rpm for 36 hours. The cells were filtered through filter paper, and after collection, ethanol was added to a final concentration of 70%, and the mixture was shaken at 25 ° C. for 2 days to fix the ethanol. The ethanol-immobilized koji mold was suction filtered to remove water, and then the koji mold was spread in a container and dried at room temperature for one day.

  White wine juice (20 Brix, 20 mL) with ferrous sulfate added 5 ppm in terms of iron concentration, dried white wine (1 brand), red wine (1 brand), dried Add ethanol-immobilized yeast, lactic acid bacteria, and koji molds to a final concentration of 1000 ppm, let stand at 25 ° C. for 1 day, perform centrifugation (3000 rpm, 5 minutes), filter filtration, and remove ethanol-fixed microorganisms and fruit juice. separated. The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analyquiena, contrAA700, flame method), and the difference from the iron concentration in the fruit juice without addition of microorganisms was defined as the amount of iron adsorption and / or absorption.

<Result>
FIG. 13 shows the results of relative values of iron adsorption and / or absorption of ethanol-immobilized lactic acid bacteria and ethanol-immobilized koji molds when the amount of iron absorbed by ethanol-immobilized yeast is 1. As shown in FIG. 13, it was apparent that the iron adsorption and / or absorption amount of yeast was high. It was revealed that the iron adsorption and / or absorption ability of yeast imparted by ethanol treatment is a yeast-specific phenomenon.

  [Iron adsorption and / or absorbability during alcohol treatment (immobilization treatment) independent of yeast genus]

<Method>
Yeast Saccharomyces cerevisiae SYT001 strain, Candida utilis NBRC0988 strain, Kluyveromyces lactis IFO1090 strain and Pichia pastoris NBRC1013 strain were inoculated in 1.5 L of YPD (yeast extract 1%, peptone 2%, glucose 2%) medium at 25 ° C for 2 days. Cultured with aerobic shaking. The culture solution is centrifuged (3000 rpm, 5 minutes), then suspended in water at 25 ° C., ethanol is added to a final concentration of 70%, and the mixture is stirred and further allowed to stand at 25 ° C. for 1 hour. Ethanol fixation was performed. These ethanol-immobilized yeasts were suction filtered to remove moisture, and then the yeasts were spread in containers and dried at room temperature for 1 day. Next, dry ethanol-immobilized yeast was added to a white wine fruit juice (20 Brix, 20 mL) supplemented with 5 ppm ferrous sulfate in terms of iron concentration so that the final concentration was 3000 ppm, and at 25 ° C. for 1 day. After standing, centrifugation (3000 rpm, 5 minutes) and filter filtration were performed to separate the ethanol-fixed yeast and fruit juice. The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analytic Quiner, contrAA700, flame method), and the difference from the iron concentration in the fruit juice without addition of yeast was defined as the amount of iron adsorption and / or absorption.

<Result>
The result of the relative value of the iron adsorption and / or absorption amount of each yeast when the iron absorption amount of Saccharomyces genus SYT001 is set to 1 is shown in FIG. As shown in the results of FIG. 14, it was revealed that yeasts generally adsorb and / or absorb iron by ethanol treatment regardless of the yeast genus.

  [Synergistic effect on iron adsorption and / or absorption of phytic acid and ethanol treated (immobilized) yeast]

<Method>
The 30% ethanol-fixed baker's yeast DY strain prepared as in Example 1 was subjected to suction filtration to remove moisture, and then the yeast was spread in a container and dried at room temperature for 1 day. Next, a commercially available white wine (one brand) added with dry alcohol-immobilized yeast at a concentration of 3000 ppm, added phytic acid 20 ppm, and added both phytic acid 20 ppm and ethanol-immobilized yeast 3000 ppm. After preparing and leaving still at 25 degreeC on the 1st, centrifugation (3000 rpm, 5 minutes) and filter filtration were performed, and ethanol fixed yeast and wine were isolate | separated.

<Result>
The iron concentration in the solution was measured using an atomic absorptiometer (Analyquiena, contrAA700, flame method), and the iron concentration before and after the addition of yeast is shown in FIG. As shown in FIG. 15, the white wine used in this experiment was a wine that could hardly absorb iron even when phytic acid was added, but ethanol-immobilized yeast could remove iron that could not be removed with phytic acid. It was found that iron adsorption and / or absorption increased synergistically by using phytic acid and ethanol-immobilized yeast in combination. In food or beverage production, phytic acid that can be used at a relatively low cost is not technically applicable, whereas ethanol-immobilized yeast shows the possibility of being used as a new iron adsorption and / or absorbent. It was.

  [Synergistic effect of phytic acid and ethanol-treated (immobilized) yeast (examination order of addition)]

<Method>
The 30% ethanol-fixed baker's yeast DY strain prepared as in Example 1 was subjected to suction filtration to remove moisture, and then the yeast was spread in a container and dried at room temperature for 1 day. Subsequently, in order to examine the effect of the addition order of phytic acid and ethanol-immobilized yeast, three experimental sections were set. Commercially available white wine (1 brand) and commercially available red wine (1 brand) (1) 3000 ppm dry ethanol immobilized yeast (25 ° C., 1 day), centrifugation (3000 rpm, 5 minutes), filter Filtration => 20 ppm phytic acid added (25 ° C, 1 day);
(2) Addition of 20 ppm of phytic acid (25 ° C., 1 day), centrifugation (3000 rpm, 5 minutes), filter filtration → addition of 3000 ppm of ethanol-immobilized yeast (25 ° C., 1 day);
(3) Addition of both 3000 ppm ethanol-immobilized yeast and 20 ppm phytic acid (25 ° C., 1 day);
This was prepared, centrifuged (3000 rpm, 5 minutes) and filtered to separate the ethanol-fixed yeast and wine.

<Result>
The iron concentration in the solution was measured using an atomic absorptiometer (Analytic Quiner, contrAA700, flame method), and the iron concentration in the solution without yeast and the iron concentration after addition of yeast or phytic acid are shown in FIG. It was. As shown in FIG. 16, a synergistic iron adsorption and / or absorption effect was observed regardless of the order of addition of phytic acid and ethanol-immobilized yeast. In addition, when ethanol-immobilized yeast is added after phytic acid is added, phytic acid that cannot be removed by centrifugation and filter filtration remains in the system, so that it exhibits a higher iron adsorption and / or absorption effect. I was able to.

  [sensory evaluation]

<Method>
The baker's yeast DY strain fixed with 80% isopropanol prepared as in Example 1 was subjected to suction filtration to remove moisture, and then the yeast was spread in a container and dried at room temperature for 1 day. Four test zones were prepared for the red wine and white wine before dredging and clarification.
(1) Wine prepared as a control before being lowered and clarified (untreated);
(2) Phytic acid was added to red and white wine at a concentration of 50 ppm, and after 30 minutes of reaction, clarification was performed using 50 ppm of chitosan and 300 ppm of bentonite.
(3) Isopropanol-immobilized yeast is added to red and white wine at a concentration of 3000 ppm, and after stirring for 30 minutes, isopropanol-immobilized yeast and wine are separated and removed by centrifugation. Thereafter, clarification was performed using 50 ppm of chitosan and 300 ppm of bentonite.
(4) Isopropanol-immobilized yeast was added to red and white wine at a concentration of 3000 ppm, and after stirring for 30 minutes, isopropanol-immobilized yeast and wine were separated and removed by centrifugation. Thereafter, 50 ppm of phytic acid was added, and after 30 minutes of reaction, clarification was performed using 50 ppm of chitosan and 300 ppm of bentonite.

  It is clear from the results of sensory evaluation and chemical analysis that the higher the iron content in wine, the easier it is to feel raw odor when eaten with seafood such as dried scallops (non-patent literature) 2) The sensory evaluation by 10-11 panelists was implemented about the wine processed by the isopropanol fixed yeast. A commercially available dried scallop (about 1 cm) was included in the mouth, and only about one sip of the wine prepared after about 20 seconds, and the strength of the live smell was evaluated by LMS (Labeled Magnitude Scale). The wine was served in a hidden manner so that the contents could not be understood. Table 4 shows the sensory evaluation results for white wine, and Table 5 shows the results for red wine. The iron concentration in each wine was measured using an atomic absorption meter.

<Result>
As shown in Table 4 (results of white wine) and Table 5 (results of red wine), wine added with alcohol-fixed yeast (fresh odor: not strong or weak) does not contain any added wine (fresh odor: very good) Compared to (strong), the odor was not noticeable. In addition, when phytic acid and alcohol-immobilized yeast are used in combination, the raw odor has been reduced to a “weak” or “nearly felt” level, and the effect of suppressing the raw odor is not limited to white wine and red wine. It was.

  [Iron adsorption and / or absorption effect of beer yeast and beer yeast extract residue]

<Method>
Yeast enzyme-treated products (hereinafter referred to as YER) are actinomycetes-producing enzymes (enzymes containing 5′-phosphate-producing nuclease, deaminase, and protease as essential components) and basidiomycetes-producing enzymes It was obtained by dry-pulverizing the extract extraction residue in the yeast extract production method (Patent No. 4045192) using enzymes having essential components (consisting of protease, cellulase, and glucanase). And it becomes 3000 ppm to what added ferrous sulfate 5ppm in conversion of iron concentration to fruit juice (20Brix, 30mL) for white wine, respectively, for dry beer yeast (brand name BY-G: Kirin Kyowa Foods Co., Ltd.). Added to. Similarly, as a control, yeast (SYT001) fixed with 70% ethanol prepared as in Example 1 was dried and added to the fruit juice for white wine at 3000 ppm. Both were allowed to stand at 25 ° C. for 3 days and then centrifuged (3000 rpm, 5 minutes) to separate the added yeast material, ethanol-immobilized yeast and fruit juice. The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analytic Quiner, contrAA700, flame method), and the difference from the iron concentration in the fruit juice without addition of yeast material was defined as the amount of iron adsorption / absorption.

<Result>
The results are shown in FIG. It was found that the dry beer yeast BY-G and the yeast enzyme-treated product YER exhibited the same iron adsorption and / or absorption effect as ethanol-immobilized yeast. That is, it was found that beer yeast and beer yeast extract residue also have an iron adsorption and / or absorption effect.

  [Iron adsorption and / or absorptivity of yeast by treatment operations other than alcohol treatment]

<Method>
The yeast Saccharomyces sp. S. cerevisiae strain (SYT001) and S. bayanus strain (IFO1127) were inoculated into 0.4 L of YPD (yeast extract 1%, peptone 2%, glucose 2%) medium and aerobic at 25 ° C. for 2 days. Cultured with shaking. The culture solution was centrifuged (3000 rpm, 5 minutes), then suspended in water at 25 ° C., and then dispensed to each, and subjected to alkali treatment while adjusting the pH with sodium hydroxide and sodium carbonate. pH is adjusted to 8, 9, 10, 11, 12 and immersed for 1 hour at 25 ° C., then centrifuged (3000 rpm, 5 minutes), washed (twice), dried (60 ° C.) for white wine Was added to a fruit juice (20 Brix, 10 mL) added with 3 ppm ferrous sulfate in terms of iron concentration at a concentration of 3000 ppm. 8 hours after the addition, centrifugation (3000 rpm, 5 minutes) and filter filtration were performed to separate the prepared yeast and fruit juice. The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analytic Quiner, contrAA700, flame method), and the difference from the iron concentration in the fruit juice without addition of yeast was defined as the amount of iron adsorption and / or absorption.

<Result>
The results are shown in FIG. As shown in FIG. 18, in the alkali treatment that can be performed normally, the iron adsorption and / or absorption amount of the yeast was almost the same as that without the alkali treatment. Alkaline treatment was not significantly different between sodium hydroxide and sodium carbonate, and the effect on alkali treatment was not different between yeasts. From this result, it was found that iron adsorption and / or absorption ability could not be imparted to yeast by treatment other than alcohol. That is, it was shown that the iron adsorption and / or absorptivity of dry brewer's yeast is not due to alkali treatment.

  [Iron adsorption and / or absorption effect of low concentration alcohol-treated yeast]

<Method>
The yeast Saccharomyces sp. S. cerevisiae strain (SYT001) and S. bayanus strain (IFO1127) were inoculated into 0.4 L of YPD (yeast extract 1%, peptone 2%, glucose 2%) medium and aerobic at 25 ° C. for 2 days. Cultured with shaking. The culture solution is centrifuged (3000 rpm, 5 minutes) and then suspended in water at 25 ° C., and then ethanol is added so that the final ethanol concentration is in the range of 5% and 10%. Low concentration ethanol treatment was performed by leaving still on the 3rd and 7th. After the treatment, gentle centrifugation (1000 rpm, 5 minutes) was performed, and the supernatant was discarded to prepare ethanol-treated yeast. Thereafter, the yeast was spread in a container and dried at 60 ° C. for 1 hour, and then added to white juice (20 Brix, 10 mL) with ferrous sulfate added in an amount of 3 ppm in terms of iron concentration at a concentration of 3000 ppm. . Three hours after the addition so that the effect of iron absorption by the remaining living cells could not be seen, centrifugation (3000 rpm, 5 minutes) and filter filtration were performed to separate the prepared yeast and fruit juice. The iron concentration in the fruit juice was measured using an atomic absorptiometer (Analytic Quiner, contrAA700, flame method), and the difference from the iron concentration in the fruit juice without addition of yeast was defined as the amount of iron adsorption and / or absorption.

<Result>
The results are shown in FIG. As shown in FIG. 19, when treated with low-concentration alcohol, there is no iron adsorption and / or absorption effect in one day, but it is treated with 70% ethanol (fixed) by immersion for 3 days and 7 days. It was revealed that the iron adsorption and / or absorption effect was almost the same as in the case of the above. In addition, this effect is remarkable in IFO1127 strain with low ethanol tolerance, and dry brewer's yeast retains iron adsorption and / or absorbability for about 2.5 to 10% alcohol during beer production for a long time. It was shown to be due to the history of immersion.

  [Identification of components involved in iron adsorption and / or absorption of alcohol-treated (immobilized) yeast]

<Method>
Ethanol-treated (immobilized) yeast was treated with Proteinase K to investigate how iron adsorption and / or absorption in fruit juice changes. The 70% ethanol-immobilized yeast S. cerevisiae strain (SYT001) prepared as in Example 1 was suction filtered to remove moisture, and then the yeast was spread in a container and dried at room temperature for one day. 60 mg of dry ethanol-fixed yeast was suspended in 1 ml of MilliQ water, treated with Proteinase K (1 mg / ml: Roche) for 2 days, centrifuged, washed, and fruit juice for white wine (initial iron concentration 4.3 ppm) Added to 20 ml (yeast concentration: 3000 ppm). One day after the addition, the sample was centrifuged and filtered, and then the iron concentration was measured with an atomic absorption spectrometer (Analyte Jena, contrAA700, flame method). As controls, untreated ethanol-immobilized yeast and ethanol-immobilized yeast treated with water for 2 days (Proteinase K not added) were added to the fruit juice for white wine. The difference from the iron concentration in the fruit juice without yeast was defined as iron adsorption and / or absorption. The measurement results are shown in FIG.

<Result>
It was revealed that the iron adsorption and / or absorptivity of ethanol-immobilized yeast was completely lost by proteinase K treatment. From this result, it was found that the component involved in iron adsorption and / or absorbability of ethanol-immobilized yeast is protein.

  The present invention is applicable to the removal of iron in the production of beverages such as fruit juice drinks, alcoholic beverages, etc., and does not affect the taste etc. of the manufactured product. Provide an absorbent. In addition, the present invention uses the iron adsorption and / or absorbent, beverages such as fruit juice drinks, water containing iron that affects the quality and stability of products in production processes such as alcoholic beverages, Provided is a method for effectively removing iron from a production solution by a simple means.

Claims (13)

  An iron adsorption and / or absorbent comprising yeast treated with alcohol as an active ingredient.   2. The iron adsorption and / or absorbent according to claim 1, wherein the yeast treated with alcohol is a yeast cell treated with alcohol having a concentration of 5 to 100 v / v%.   The iron adsorption and / or absorption agent according to claim 1 or 2, wherein the yeast treated with alcohol is a yeast cell immobilized by treatment with 20 to 100 v / v% alcohol.   A solution containing iron is contacted with the iron adsorption and / or absorbent according to any one of claims 1 to 3 to adsorb and / or absorb iron in the solution, and adsorb and / or absorb the iron. A method for removing iron in a solution, characterized by removing the adsorbed and / or absorbent.   5. The method for removing iron in a solution according to claim 4, wherein the solution containing iron is a liquor production solution in a liquor production process.   6. The method for removing iron in a solution according to claim 5, wherein the liquor production solution is a production solution for sake or wine or beer.   5. The method for removing iron from a solution according to claim 4, wherein the solution containing iron is a juice beverage production solution in a juice beverage production process.   The filtration process in the alcoholic beverage production process or the fruit juice beverage production process is the contact process between the alcoholic beverage production solution or the juice beverage production solution and the iron adsorption and / or absorbent, and the adsorption and / or removal of the absorbent that has adsorbed and / or absorbed the iron content. Or after the contact treatment between the liquor production solution or fruit juice production solution and the iron adsorption and / or absorbent, an adsorption and / or absorption step of absorbing and / or absorbing the iron content is performed. The method for removing iron in a solution according to any one of claims 5 to 7.   An adsorption and / or absorbent removal process in which an iron adsorption and / or absorbent is contacted with a solution containing iron and the iron in the solution is adsorbed and / or absorbed is removed by centrifugation or ultrafiltration. The method for removing iron in a solution according to any one of claims 4 to 8.   The iron adsorption and / or absorbent according to any one of claims 1 to 3 is prepared in a form in which a yeast treated with alcohol is fixed to an insolubilized carrier, and the iron adsorption and / or absorbent contains iron. 5. The solution according to claim 4, wherein the solution is contact-treated to adsorb and / or absorb iron in the solution and remove the adsorbed and / or absorbent that has adsorbed and / or absorbed the iron. How to remove iron.   The iron-containing solution according to any one of claims 1 to 3 is contact-treated with the iron-absorbing and / or absorbing agent and phytic acid to adsorb and / or absorb the iron content in the solution. The method for removing iron in a solution according to claim 4, wherein the adsorbed and / or absorbed adsorbent and / or absorbent is removed.   A beverage from which iron content has been removed, wherein the iron content in the production solution is removed by using the method for removing iron content in a solution according to any one of claims 4 to 11.   The beverage from which iron is removed according to claim 12, wherein the beverage is an alcoholic beverage or a fruit juice beverage.